Chicken fillet en papillote with baked tomatoes and green beans



Serves 2
 
Cooking things ‘en papillote’ (in an envelope) is a lovely way to keep the moistness and flavour in. It’s particularly good for chicken breasts, which can tend to dry out. The baked tomatoes cook at the same time as the chicken, which means you only have one set of timings to think about.

Prep time: 10 minutes
Cooking time: 30 minutes
 
Ingredients:
• 2 x chicken fillets (100g each)
• 2 x tbsp white wine
• 2 x bay leaves
• Peppercorns
• 2 x large tomatoes
• 2 x tsp olive oil
• A sprinkle of thyme leaves or dried thyme
• 200g runner beans, topped, tailed and chopped as you like them
 
Preheat the oven to 180°C/350°F. Put each chicken fillet on a square of tin foil, place a bayleaf and a few peppercorns on top of each one, and drizzle the wine over them. Form a sealed parcel by folding the tinfoil loosely around the chicken and crimping the edges together. Place in an ovenproof dish.
 
Cut the tomatoes in half, across their width. Sprinkle them with the thyme, a pinch of salt, a few grindings of pepper, and a drizzle of olive oil. Place the tomatoes in another ovenproof dish and bake them, with the chicken, for 30 minutes.
 
Bring a pan of salted water to the boil. Simmer the beans for five minutes, drain and serve with the chicken and baked tomatoes.
 
Per Serving:
CALORIES: 316
FAT: 8g
PROTEINS: 40g
CARBOHYDRATE: 40g

© Joanna Hall 2012